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Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.

Chef Chuck draws upon a degree from the New England Culinary institute while presiding over Silas’ creole-inspired spreads of seafood, po boys and burgers, and house-cut steaks. Brandish gleaming cutlery to slice into thick chops such as the slow-roasted 16-ounce prime rib ($21.99) or the 8-ounce filet mignon ($24.99). The spicy creole seafood pasta invites diners to dig into a feast decorated with maritime morsels of shrimp, clams, mussels, and fresh fish like a love letter from Poseidon ($12.99); the pasta primavera pairs tongue-tickling tendrils with sun-soaked summer veggies ($8.99). The shrimp po boy surrounds a coterie of six jumbo shrimp, which cooks blacken or fry depending on customer preference ($6.99).

Fresh fare can be found at Billy's Stone Crab and Lobster, where visitors seek to sample every seafood dish on the menu.
Serving the opposite of low-fat fare, Billy's Stone Crab and Lobster is perfect for people who want to indulge.
The bar at Billy's Stone Crab and Lobster is fully stocked, so pair your meal with a glass of wine or beer.
Youngsters don't need to sit out a trip to Billy's Stone Crab and Lobster — it's super family-friendly and perfect for little diners and their folks.
At Billy's Stone Crab and Lobster, your large or small group can be seated quickly and comfortably.
On warmer days, take advantage of Billy's Stone Crab and Lobster's outdoor seating.
Relaxed attire is perfectly fine at Billy's Stone Crab and Lobster, known for its laid-back ambience.
If you're strapped for time, take out food from Billy's Stone Crab and Lobster.
Commute by bike to Billy's Stone Crab and Lobster and find easy bike parking.
Treating yourself doesn't mean breaking the bank, come taste the great dishes Billy's Stone Crab and Lobster has to offer.
You can stop by at almost any time, since Billy's Stone Crab and Lobster offers breakfast, lunch, and dinner.

Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.

When searching for the perfect place to open up their new eatery, Fish Tales Seafood & Steak House owners Dan and Peggy Wesner got all the way to the edge of the ocean, threw up their arms, and said, "good enough." Today, their endeavor has paid off, and diners from near and far come to feast on the restaurant's flaky fish sandwiches. Each day, the kitchen releases its bounty of freshly caught whitefish and tuna onto plates, serving it in steak, fillet, or sandwich form. Chefs also assemble steak, chicken, and salmon into skillets, which arrive to tables chock-full of potatoes, tomatoes, onions, and green beans.
Fish Tale’s marina-side location attracts visitors from water and land, with room to dock your sailboat or warmongering naval flotilla. Wooden benches and tiki accoutrements adorn the dining room, and bartenders at the eatery’s two waterfront bars dispense a bevy of frosty brews.